March 15, 2011

Two Casserole Tuesday!

I'm sure all of you out there have a favorite "go to" cookbook...mine happens to be La Pinata written by The Junior League of McAllen, Texas. It was first published in 1976 and has been a hit in South Texas ever since. It has so many different recipes...but my favorite part is the Mexican foods section...and if you haven't noticed, we love our Mexican food!!! I'm getting hungry just thinking about it...

A couple of weeks ago, I asked Matt what he was hungry for and his response was King Ranch Casserole...and I happily obliged...I tweaked mine a tad...so here it goes!

King Ranch Casserole
Adapted from : La Pinata
1 rotisserie chicken, skinned and deboned
1 can cream of mushroom
1 can of cream of chicken
1 can of RoTel tomatoes and green chilis
1 small can green chilis
½ can of chicken broth
1 dozen corn tortillas, cut into squares
1/2 yellow onion, chopped
2 cups of grated cheese, Mexican blend
  • Preheat oven to 350
  • In a blend, mix the soup, chilis, rotel & chicken broth. Blend until smooth. Set aside.
  • In a 9x13 baking dish, place a layer of the chicken, 1/2 the tortillas, 1/2 the cheese and 1/2 the sauce.
  • Repeat the layers, ending with the cheese.
  • Bake uncovered for 1 hour or until cheese is browned and bubbly.
  • Serve with saltines or tortilla chips for dipping!

I apologize for my lack of pictures for this dish...I don't know what happened to them!?!
Perfect doneness!
Soooooo delish!!!!!!!!!!

Another great recipe from La Pinata is Chili Rellenos Casserole. In the cookbook it calls for canned whole green chilis but I prefer using fresh roasted poblanos and this time I added ground chorizo. So I decided to rename it to Roasted Poblano Casserole. It is ANOTHER favorite of my husbands...I swear sometimes he is just saying he loves my food...hmmm...

I serve it with warm flour tortillas and canned ranch style beans. Last night, I even made a taco out of it...there I go with the tacos again...!!! This would also make a great breakfast...just use ground sausage in place of the ground beef...yum!

Roasted Poblano Casserole
adapted from : La Pinata
4-6 poblano peppers, roasted, peeled and seeded
1lb ground beef
1/2 lb chorizo sausage, optional. It gives it a little extra kick
1/2 yellow onion, diced
4 eggs
2 cups shredded cheese, cheddar or Mexican blend
1 1/4 cup milk
1/4 cup flour
hot sauce, to taste. I used about 1 tablespoon
salt & pepper, to taste

To roast the peppers...
Preheat broiler to 550. Place peppers on a baking sheet and put under the broiler and for 5-7 minutes on each side.
Let cool, remove what you can of the skin, stems and seeds. 

For the casserole...
Preheat oven to 350.
Brown the ground beef and onions, drain grease and set aside. 
Cook the chorizo, drain and mix with the beef and onion mixture.
Arrange half of the peppers in the bottom of a square baking dish.
Top with the meat mixture, cheese and the remaining peppers.
In a bowl, whisk together eggs, milk, hot sauce, salt & pepper. 
Slowly add the flour to the egg mixture and beat well with the whisk.
Pour the mixture evenly over the casserole.
Bake for 50-60 minutes. 
Let set for 5-10 minutes before serving.


Delish!!!!
Leftovers for lunch!!!

I hope you have a great Tuesday and enjoy these two recipes!!! Super easy and perfect for a mid week dinner!

As some of you know, I am heading to Australia on Thursday for 17 days...I will not be posting any recipes for that time but please follow me at Sometimes Eccentric Steph for updates from Down Under! 





















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5 comments:

Lindsay @ The Lean Green Bean said...

both of those sound delicious!! my hubby loves Mexican, and casseroles!

Chicago Mom (Heather) said...

I'm droooooling. I'm having a dinner party and the theme is mexican. I'm goin to make that second dish!!

Eccentric Kitchen (Steph) said...

You won't be disappointed! Thanks for reading my blog!

Holly said...

I am SOO making both of these! They look and sound awesome! Way to go Steph!!

cajunlicious said...

Sounds so delish!

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